A Taste of Ireland: How to make sushi with local & Irish ingredients
I love sushi as it is so easy to make and it does not have to be made with raw fish.
Sushi seaweed paper are called Nori which is commonly known in Ireland as Sleabhac, you have definitely seen it on a beach in Ireland, and in wales its called laver and used to make laver bread. This seaweed is rich in vitamins B, C, E and beta carotene and more protein content than other seaweeds so it is a nutritious food source in itself.
The difficult part in sushi making is getting the rice correct, it is an art in itself.
I never knew how to cook rice properly until recently (I have a sneaking suspicion most of the Irish population are unsure how to cook rice like our eastern and Indian compatriots).
When measuring rice always use a cup (this cup then is used to measure the water for cooking also).
The trick with sushi as with basmati rice in Indian cooking, is to rinse the rice until the rinsing water is clear, this means wash your two cups of rice for example in water, then filter off the water through a sieve until it is no longer milky but white. This may take between 5 and 10 rinses. Then sit in water for another 30 minutes and rinse off again.
Then add equal amount of water per cup of rice so that means 2 cups of water. Add some kombu, salt and a few splashes of mirin to the water, place a lid on the pot and heat the rice under a medium heat, careful not to burn the rice until all the water is absorbed.
Traditionally the rice is then turned into a wooden bowl, if you don`t have a wooden bowl use a plastic container as metal or saucepans will add an unwanted taste.
When in your wooden or plastic bowl add approx. (or to taste )
For a traditional seasoning 2 tablespoons ricewine vinegar, salt, 2 teaspoons sugar
Or use a lemon or two limes and 2 tablespoons of mirin, with salt to your own taste.
In Korea they also add toasted sesame oil so that can be added if required.
When filling the sushi rice on the nori sheets a tip is to have a bowl of water and cider vinegar beside you this will help remove any of the sticky rice.
Follow the video to see how fillings are added and the sushi is rolled.
You can make vegetarian versions or meat versions.
In the photos I used
- Frank Hederman’s smoked salmon
- Skeaghanore duck breast
- Roasted carrot
- Green sauce made from cider vinegar, salt, olive oil, winter purslane and coriander. (any green herb will do) blitzed in a blitzer.
If you like this content and would like to receive regular recipes and videos on good food
please do follow us on twitter @atasteofireland
don’t forget to subscribe.
for more content like this.
All video and photographic content is copyright of Sean Monaghan www.atasteof-ireland.com 2016